Himbasha – Ethiopian Bread
Servings
12
Servings
12
Ingredients
Instructions
Yeast Mixture
  1. Mix the lukewarm water, yeast & 1 teaspoon of sugar in a small bowl. Let it sit for 5–10 minutes until it becomes frothy & bubbly.
Dough Base
  1. In a large bowl, whisk together the flour, 1/3 cup sugar, cardamom, ginger & salt. Make a well in the center. Pour in the yeast mixture, warm milk & oil/butter. Stir until a shaggy dough forms. If using raisins, fold them in now. Turn the dough onto a floured surface. Knead for 8–10 minutes until it is smooth and elastic.
First Rise
  1. Place the dough in a lightly oiled bowl. Cover it with a damp cloth. Let it rise in a draft-free area for 1-1 1/2 hours, or until it doubles in size.
Deflate & Press Dough
  1. Punch down the dough. Form into a smooth ball. Grease a large baking sheet (or a 12-inch pizza pan). Press & roll the dough directly onto the pan into a flat, even circle about 1/2-inch thick.
Create Traditional Pattern
  1. For the cleanest lines, use a very sharp knife. Try to cut about 1/4-inch deep into the dough. If you cut too shallowly, the pattern will disappear as the bread rises; if you cut too deeply, the dough segments will completely separate.
  2. The Outer Ring: Cut a clean circle roughly 1/2-inch to 1-inch inside the outer edge of your loaf. This creates the distinct ‘crust’ rim.
  3. The Main Spokes (The Cross): Cut one vertical line straight down the center & one horizontal line straight across the center. You now have 4 equal quadrants.
  4. The Sub-Spokes: Cut a diagonal line through each of those 4 quadrants. You will now have 8 distinct, triangle-shaped segments radiating from the center.
  5. The Traditional Leaf Details: Inside each of the 8 triangles, use the tip of your knife to gently score a central line down the middle of the segment, then score smaller diagonal lines branching off it (like the veins of a leaf).
  6. The Fork Pricks: Take a standard dinner fork & prick dots along the main spokes & around the outer border. This adds the traditional texture and anchors the dough. Sprinkle the black sesame seeds evenly over the top, pressing them LIGHTLY into the dough. Tip: If your knife is sticking to the dough while scoring, dip the blade in a little bit of vegetable oil or flour between cuts.
Second Rise/Bake
  1. Cover loosely & let rise for 20–30 minutes. Preheat oven to 350 F. Bake for 25–30 minutes until the top is beautifully golden brown & the bottom sounds hollow when tapped.
Honey-Butter Glaze
  1. While the bread is in its final 5 minutes of baking, melt the butter in a small saucepan or microwave-safe bowl. Stir in the honey until it completely dissolves into the warm butter.
  2. The absolute secret to a perfect glaze is timing. The moment you pull the Himbasha out of the oven, brush the glaze generously over the boiling hot bread using a pastry brush. The hot bread will instantly drink up the honey-butter, keeping the interior incredibly moist while leaving a dazzling, tacky, sweet sheen on the top.
  3. Let the bread sit on the baking sheet for 5 minutes, then carefully transfer it to a wire cooling rack so the bottom doesn’t get soggy.